Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Looking at my Pit Boss flattop and my fairly new Wok I decided to try something different. Yup a cheesesteak in the Wok. I have to say it cooked faster and the results turned out just as good as when I use the PB.
3 small jalapeño, 1 large white onion, about 10-12oz, didn’t weigh, smoked chuckie and a half pound of Boars Head three pepper Colby/jack cheese. Hey there’s a reason it’s called a cheesesteak. 😁
Let’s just say I ain’t getting on the scale tonight. 😳
Been eating better lately but once in a while ya gotta splurge. 👍🏼
The pics:
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I used to always do them in my flat bottomed wok, on an electric stove. It worked great! But now I have a couple really big CI skillets I use instead (when it’s raining or snowing and can’t use the griddle).
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
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